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Weekly Farm Notes :: June 2nd, 2015

The Spring CSA ended last week but we will still have lots of goodies available tomorrow. See below for details on the produce you can expect. Also, I have included a recipe for Saffron Cauliflower and details on Yardlong Beans. Hope to see you at the market tomorrow!

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June 3rd Produce

Here are some of the items you can expect this week:

Tomatoes!: since the tomato season is just kicking off, I am going to suggest simply slicing your tomatoes, dousing them in your favorite extra-virgin olive oil and sprinkling with balsamic vinegar, salt and pepper. There are many weeks ahead of tomato dishes, why not just enjoy them raw?

Flat Head Cabbage: I guess it’s about time for grilling recipes! Check out this recipe for grilled cabbage with yogurt and mint. It’s a great way to use mint from the market too!

Cheddar Cauliflower:this version of cauliflower was first discovered in Canada in 1970, although it took years of crossbreeding before it was widely available. The color comes from a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower (information from The Kitchn). Check out the recipe below if you need some inspiration!

Preheat oven to 400 degrees F. Put the saffron strands in a small bowl and pour over the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl. Add the remaining ingredients, except the parsley, and mix well.

Transfer mixture to a medium ovenproof dish, cover with foil and place in the oven. Cook for 40-45 minutes, or until the cauliflower is tender but still a bit firm, not soft. Halfway through the cooking time remove the dish from the oven and stir well, then cover again and return to bake.

Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley. Taste and adjust seasoning, then serve warm or at room temperature.

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Summer Produce :: Yardlong Beans

Yardlong beans go by many names: bora, bodi, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean. Because it grows well is sub-tropical and tropical climates, it is typically found throughout Southeast Asian countries. Here are some interesting tidbits I discovered in my research:

Yardlong beans become waterlogged when cooked steamed or boiled so are best cooked with oil

Although the beans can grow to be 3 feet long, optimal picking is between 12-18″

They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese

I have found references to canning and fermenting these beans so I plan on trying both this summer!